Oat Bran Pancake Cake with Mushroom Caviar

To make the pancakes: in a large bowl, whisk together the oat bran, wheat bran, corn starch, ground flax seeds, sugar, baking powder, and salt. In another bowl, whisk together the eggs, and yogurt until well combined. Add the egg mixture to the oat mixture and whisk until combined. Let the batter stand at room temperature for 10 minutes. Mix the chopped scallions into the batter.

Heat a small non-stick pan. Add oil to coat. Pour a couple tablespoons of batter into the center of the pan and swirl to spread evenly. Cook until the edges are set and bubbles appear in the center of the pancake, about 2 minutes. Using a spatula, carefully flip the pancake and cook on the other side until golden, about 1 minute more. Continue cooking until all of the batters is gone. Transfer the pancakes to a rimmed baking sheet and keep warm in the oven.

To make the mushroom filling: in a large sauté pan over medium-low heat, heat a little oil and begin to cook the onion and garlic. After a couple of minutes turn the heat to medium-high, add all of the mushrooms. Season with salt and pepper and sauté until mushrooms are soft. Take filling off the heat. In a food processor, mix 2/3 of mushroom mixture (leave some for a top) with sour cream. Don't make it like puree, you need more like fine chopped mushrooms and onions. Adjust the seasonings.

Layer one pancake on a serving plate. Spread a thin layer of the filling onto the pancake, then a few scallions. Top with another pancake and spread more filling. Repeat this process until you are out of filling and pancakes. You should have 4-5 layers pancake mushroom cake. Top the cake with extra mushrooms and onions. Serve warm.